Veggie IDs: Leeks

Leeks are members of allium family and add a delicious and delicate flavor that is more subtle than onions. Some recipes call for leeks, but leeks can be substituted anywhere that calls for onions. Just be careful not to overcook. They lose their flavor at a certain point!.

The edible part of the leeks are the white and light green parts. Dirt is mounded around the base of leeks to keep the sun off the base. This keeps photosynthesis from happening (and the green off the base of the stalks) and keeps the flavor mild. But, because leeks grow right up out of the dirt, it is very important to clean them well!

To Clean: trim off dark green tops (save these for making stock) and the roots at the base. Then slice the leek in half lengthwise. After that either slice into 1/4-inch half moons and soak in water waiting for the dirt to settle out or run the half of the leeks under a faucet until all the dirt flows out that way.

To store: Cut off the green tops (save those greens and put them in your veggie freezer bag to make veggie stock). Loosely wrap unwashed leek bottoms (with roots attached) in a plastic bag and store them in the crisper drawer of your refrigerator where they will keep for 2 weeks.

To use: Use leeks in salads, casseroles and soups or wherever you’d use onions. They are great braised, grilled, sautéed, stir-fried, baked, roasted, or stewed.

To freeze: Cut the white parts of the leek into slices, wash, dry, and freeze in a single layer on a cookie sheet. Then remove into a ziplock bag. Or sauté in butter or oil and freeze already sautéed.